Strawberry shortcake parfaits – aka a boozy delicious dessert that you’ll being eating on repeat. A gluten-free yellow cake paired with a creamy cheesecake filling and wine soaked strawberries. This dessert is easy to whip up, fun and whimsical, and deliciously addicting!
Strawberry Shortcake Parfaits
Two of my favorite things about warmer weather: 1. fresh, ripe strawberries; and 2. crisp, cold rose. I combined the two to bring you this boozy, pretty, and delicious dessert. My strawberry shortcake parfaits.
They feature layers of gluten-yellow cake, a creamy, perfectly sweet cheesecake filling, and rose soaked strawberries. It’s then topped with whipped cream and a strawberry on top for good measure. It’s a creamy dreamy dessert – fluffy, moist cake, a creamy, sweet mousse, and the boozy, sweet, and juicy strawberries make for a magical bite.
Ingredients
The stat ingredients in this dessert are:
- rose or white zinfandel wine, both of these wines pair beautifully with the strawberries because of their floral, fruity notes. It enhances the sweetness of the strawberries while giving them a fun, boozy bite!
- strawberries, a must have for strawberry shortcake! They are ripe and delicious and pair perfectly with the vanilla cake and cheesecake mousse.
- honey, I choose honey as my main sweetener because it’s sweet, robust, floral notes pair beautifully with the fresh, sweet strawberries and rich, tangy cream cheese mousse. It’s also an unrefined sugar so helps lighten this dessert up!
- lemon juice, a pop of lemon juice in both the wine soaked strawberries and cheesecake mousse helps brighten both while also cutting through the richness and sweetness to create a balanced bite.
- gluten-free yellow cake mix, I selected a gluten-free cake mix to create a lighter, gluten free dessert. The fluffy, moist cake adds texture to this dessert to pair with the creamy mousse and sweet strawberries. Two of my favs are from Simple Mills or Jewel’s Open Nature gluten-free cake mixes.
- whipped cream cheese, I love to use a whipped kind because it creates a lighter mousse. The cream cheese also adds tang and richness to the dessert.
- whipped cream, The sweet, fluffy whipped cream is folded into the tangy, rich cream cheese to create a light and airy mousse. I like to select a more wholesome kind like, Tru Whip.
How is the dessert made lighter?
I did a few things to lighten this dessert up!
One, I used a gluten-free yellow cake mix. It does not sacrifice flavor but creates a gluten-free dessert. I provided my fav ones above!
I also created a lighter cream cheese filling by using a lighter whipped cream, Tru Whip, with whipped cream cheese. The filling is also sweetened with mostly honey and just a touch of powdered sugar.
Finally, the strawberries are soaked with a crisp, dry rose and just a touch of honey, so are not too sweet or overly sugared!
How to make these strawberry shortcake parfaits
First, add the cut strawberries, wine, honey, and lemon juice to a bowl and allow to macerate for at least 15 minutes.
I used a box cake mix to make this dessert simple and easy to make. Simply bake it according to the box instructions and allow it to cool. I then used a round biscuit cutter (you could also use a pairing knife or a round container top) to cut out the cake in rounds. Set aside.
To make the cheesecake filling, combine the whipped cream cheese, vanilla bean paste, honey, powdered sugar, lemon juice and zest and salt and beat until light and fluffy, about 2-4 minutes. Gently fold in the whipped cream. Set aside.
Now it’s time to build the parfaits! In a small jar or glass, layer the cake rounds, mousse, and strawberries until the glass is full. Top with extra whipped cream and strawberries.
Serve and enjoy!
enjoy!
This fun, sweet, whimsical dessert is perfect for Spring and summer and allows you to crack open your fav pink wine and enjoy some dessert!
Strawberry Shortcake Parfaits
Ingredients
Cake
- 1 gluten free 9 in yellow cake mix such as Simple Mills
- 2 teaspoons vanilla bean paste or vanilal
Honey Whipped Cheesecake Filling
- 1 8 oz tub of whipped cream cheese
- 2 teaspoons vanilla bean paste or vanilla
- 2 tablespoons powdered sugar
- 2 tablespoons honey
- Dash salt
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 4 oz whipped cream topping I use tru whip
Wine Soaked Strawberries
- 2 cups diced strawberries
- Splash of lemon juice
- 2 tablespoons rose wine a white zinfandel also works
- 1 tablespoon honey
Instructions
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Make the cake mix according to package instructions (but fold in the 2 teaspoons of vanilla pean paste). Bake it according to the box instructions and allow it to cool. I then used a round biscuit cutter (you could also use a pairing knife or a round container top) to cut out the cake in rounds. Set aside.
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Meanwhile, add the cut strawberries, wine, honey, and lemon juice to a bowl and allow to macerate for at least 15 minutes.
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To make the cheesecake filling, combine the whipped cream cheese, vanilla bean paste, honey, powdered sugar, lemon juice and zest and salt and beat until light and fluffy, about 2-4 minutes. Gently fold in the whipped cream. Set aside.
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To build the parfaits, in a small jar or glass, layer the cake rounds, mousse, and strawberries until the glass is full. Top with extra whipped cream and strawberries.
